Weber Kettle Club Forums

Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: bama bbq on November 19, 2012, 03:57:05 PM

Title: 325* chicken on the WSM
Post by: bama bbq on November 19, 2012, 03:57:05 PM

I tried to get to 325* on the WSM to get crispy skin on my chicken but I only made it to 285* with a full water pan (filled with water), a full chimney of lump over a full ring of lump.  At any rate, the bird was good and did end up with crisp skin until I covered it with foil to hold until the sides were ready.  (My later attempt at 325* was successful with a dry water pan and a terra cotta saucer, a full chimney of lump over a full ring of lump.)

(http://i1260.photobucket.com/albums/ii562/bamabbq/IMG00114-20121117-1643.jpg)

Title: Re: 325* chicken on the WSM
Post by: Duke on November 19, 2012, 04:32:01 PM

Nice job Bama!

Title: Re: 325* chicken on the WSM
Post by: 1911Ron on November 20, 2012, 04:47:17 AM

When i took Harry Soo's class (Slap Yo Daddy BBQ) he only foiled his water pan for all of his cooks.  I read somewhere that he has a mini wsm now that he is using for comps.